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Snacks-Mousse with Feta and Peas Recipe
I propose to prepare a tender cheese and cottage cheese mousse. Add spinach to one part, peas and zucchini to the other, and cover it all with baked pepper jelly. This snack will look good on the holiday table.
Instructions
  1. First, you need to soak the gelatin in 3 different bowls: in the first 3 tsp (8 g) in 50 ml of water, in the second 3 tsp (8 g) in 100 ml of water and in the third 1.5 tsp in 2 tbls water. Preparing the first layer. Passer the sliced onion in 1 tablespoon of oil.
    First, you need to soak the gelatin in 3 different bowls: in the first 3 tsp (8 g) in 50 ml of water, in the second 3 tsp (8 g) in 100 ml of water and in the third 1.5 tsp in 2 tbls water.
Preparing the first layer. Passer the sliced onion in 1 tablespoon of oil.
  2. Add the nutmeg and spinach, stir in a minute, cover and turn off.
    Add the nutmeg and spinach, stir in a minute, cover and turn off.
  3. Cottage cheese (125 g) with feta and cooled spinach crushed in a blender. You can take a different ratio of cottage cheese and feta, or adjust the taste with salt. Gelatin (from the first bowl) is dissolved in a water bath and poured in a thin stream into the cheese mass during whipping.
    Cottage cheese (125 g) with feta and cooled spinach crushed in a blender. You can take a different ratio of cottage cheese and feta, or adjust the taste with salt.
Gelatin (from the first bowl) is dissolved in a water bath and poured in a thin stream into the cheese mass during whipping.
  4. In a silicone mold measuring 10 x 24 cm and 6 cm high, put thin strips of cucumber so that they overlap each other. If the form is not silicone, it should be covered with a film.
    In a silicone mold measuring 10 x 24 cm and 6 cm high, put thin strips of cucumber so that they overlap each other. If the form is not silicone, it should be covered with a film.
  5. The form should be made oblique (I put it on a larger form). Pour the cheese mass into the mold. Put in the refrigerator for 30 minutes until solidified.
    The form should be made oblique (I put it on a larger form).
Pour the cheese mass into the mold. Put in the refrigerator for 30 minutes until solidified.
  6. Preparing the second layer. Zucchini cut into small cubes and fry in 1 tablespoon of oil, cool.
    Preparing the second layer. Zucchini cut into small cubes and fry in 1 tablespoon of oil, cool.
  7. Cottage cheese (125 g) with cream cheese crushed in a blender, add salt, horseradish and dissolved gelatin (from the second bowl), beat. Add the peas.
    Cottage cheese (125 g) with cream cheese crushed in a blender, add salt, horseradish and dissolved gelatin (from the second bowl), beat. Add the peas.
  8. And the fried zucchini, stir.
     And the fried zucchini, stir.
  9. Pour the cheese mass into the mold. Put in the refrigerator for 40 minutes until solidified.
    Pour the cheese mass into the mold. Put in the refrigerator for 40 minutes until solidified.
  10. Bake the peppers (whole) in a preheated 190-degree oven for about 35 minutes. Place hot in a deep dish, cover and let cool. Peel the peppers, remove the seeds, grind in a blender, add the remaining dissolved gelatin. Stir well.
    Bake the peppers (whole) in a preheated 190-degree oven for about 35 minutes. Place hot in a deep dish, cover and let cool.
Peel the peppers, remove the seeds, grind in a blender, add the remaining dissolved gelatin. Stir well.
  11. Put in the form, level. Put in the refrigerator for 2 hours.
    Put in the form, level. Put in the refrigerator for 2 hours.
  12. Turn it over on a plate. Cut the edge. Bon appetit.
    Turn it over on a plate. Cut the edge. Bon appetit.

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